Leave a Review

Reviews

users rating

3.5/4

I wouldn't change a
thing. Everyone
loves it just the
way it's written.

ghettofabu
/ 04.29.2012

flag if inappropriate

I'm not going to rate it, as I
haven't made it, but I diced a
couple of sweet potatoes last night
and steamed them in the microwave
and mashed them, just to have on
hand. I could just use the mashed
sweet potatoes, whatever greeens I
want to and the goat cheese. I
think I'd use jarred tomatilla
salsa, as I prefer it over tomato
based salsa.

daisyomine
/ 03.07.2012

flag if inappropriate

Absolutely
delicious, though I
would modify it next
time to cut down on
the extreme
messiness. I will
follow other
reviewers'
suggestions and make
it with two flat
tortillas instead of
trying to fold over.
There was
definitely a lot of
spillage when trying
to turn the folded
quesadilla.
Couldn't find
mustard greens so
used arugula, which
was an excellent
peppery substitute.
I thought all the
flavors really came
through, including
the goat cheese,
which let's be
honest is what drew
me to this recipe in
the first place.
One thing that seems
to have confused
people, and confused
me momentarily, is
the "steaming" of
the potatoes. The
directions as
written seem to
indicate you put
them in the oven at
275 and wait for
them to get tender,
which would
obviously take
longer than 8
minutes. I cubed
them and steamed
them in a steamer
basket in a pot of
water, and it took 8
minutes exactly.
The directions re
oven and baking
sheet are just so
you have a warm
place to put your
quesadillas while
you're making the
rest.

SoonerAl
from Washington, DC
/ 09.12.2011

flag if inappropriate

This recipe is fabulous! I made a few changes. I used sweet potatoes instead of Yukon Golds. I roasted them in the oven for 30 minutes at 375. I couldn't find mustard greens at Whole Foods today, so I substituted a combination of beet greens and Swiss chard. Also, as always, I add ground cumin to any recipe that calls for chili powder. I recommend using whole wheat tortillas to add to the flavor and nutritional value.

kboston
from boston, ma
/ 07.20.2011

flag if inappropriate

I love this recipe. Tip: make extra mustard green-salsa sauce because it is DELICIOUS. My husband hates goat cheese, so I make his with all Monterey Jack and he loves it.

EatMoreArugula
/ 06.09.2011

flag if inappropriate

I microwave the potatoes, which really cuts down on the time, and I substitute spinach. It's easy, delicious, and a great way to eat vegetarian without missing meat at all.

bethknott
from Omaha, NE
/ 12.28.2010

flag if inappropriate

Very tasty, but didn't like how much the quesadilla moved. Might try more jack cheese next time. Also, got impatient with waiting for the potatoes to cook, so after they were in the oven for 15 minutes already, I threw them into some water and boiled them till tender.

A Cook
from Burbank, ca
/ 09.30.2010

flag if inappropriate

We made this last night and it was delicious! We made 2 substitutions, we used Arugula instead of the Mustard greens, and we sliced the potatoes per other reviewers. The potatoes do take about a half hour to cook, and I sprinkled the spice mixture on both sides of the potatoes for the last 10 minutes. There are endless variations you could switch this up with. I have some extra pureed greens and salsa - can't wait to try this again!

A Cook
from New York, NY
/ 09.14.2010

flag if inappropriate

I've made this
several times and
it's
always a hit. Great
flavors. A tasty
hearty vegetarian
meal.

A Cook
from Santa Barbara, CA
/ 09.13.2010

flag if inappropriate

I use spinach rather than mustard greens and slice rather than dice the potatoes...great! I'm thinking of taking this to a potluck but wonder if how well it will do "pre cooked". Any suggestions? Cook up as per usual and then re-warm in the hostess's oven? Has anyone tried this?